Valentine’s Day is right around the corner and it’s not always about how much money you spend for this day, but more often about the thoughtfulness of a gift or idea. One way to surprise your special someone is to bake them a delicious cake to enjoy after a romantic dinner. Here’s a hint guys, women really love it when a man can cook!
This Valentine’s Chocolate Heart Cake is sure to do the trick. It’s the Featured Recipe and a nice way to say Happy Valentine’s Day to your special someone:
Preparation: 30-45 minutes / Cooking: 45 minutes
* 1 ¾ cups all purpose flour
* 1 cup less 1 tbsp unsweetened cocoa powder
* 1 ¼ tsp baking soda
* 1/8 tsp salt
* ¾ cup (1 ½ sticks) butter
* 2/3 cup granulated sugar
* 2/3 cup, firmly packed, brown sugar
* 2 large eggs
* 2 tsp vanilla extract
* 1 ¾ cups buttermilk
For the Frosting:
* 2 cups prepared frosting
* 2 cups whipped cream
* 1 pint fresh raspberries
* 9-inch heart-shaped cake pan
* 2 pastry bags with small star tips
* Waxed paper
* Preheat the oven to 350 degrees. Line the bottom of the pan with waxed paper. Grease the paper and all sides of the pan, and then dust with flour.
* In a medium bowl, mix flour, cocoa, baking soda and salt. In a large bowl, using an electric mixer set on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
* Add the eggs, one at a time, beating after each addition. Add vanilla; mix until blended.
* At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Pour batter in prepared pan.
* Bake the cake until a toothpick comes out clean, about 25 to 30 minutes. Transfer to wire rack; cool for 10 minutes.
* Turn out and remove the waxed paper. Turn the cake topside up and cool completely.
* Frost the cake evenly with chocolate frosting. Run the tines (forks) of a fork across the top of the cake to form a wavy pattern south-to-north across the cake (from the bottom of the heart to the top).
* Spoon any leftover frosting into a pastry bag fitted with a star tip. Starting an inch from the edge, pipe out stars in a heart shaped pattern, following the edges of the cake. To make a star – squeeze the bag and lightly lift the tip to form the star.
* Fill another pastry bag with the whipped cream, fitted with a small star tip. Pipe around the top, outer edge, and along the bottom of the cake, forming a scroll pattern.
* Garnish with the raspberries!
You could substitute the chocolate frosting with white chocolate frosting or whipped cream!
Serve this dessert as a romantic finale to your Valentines’ Day with your sweetheart. If fresh raspberries are not available, use fruits in season or what is available like strawberries or blueberries.
Print this recipe here.